Pheasant with beetroot and roasted tomato purée

Pheasant with beetroot and roasted tomato purée

By
From
A Year In My Kitchen
Serves
4

Pheasant is a delicious bird. It has a delicate gamey taste that works well with clean, light flavours. The sweet, mellow combination of puréed slow-roasted tomatoes and cooked beetroot is a perfect match for pan-roasted pheasant breasts. This vibrant purée is equally good with roasted quail, guinea fowl or chicken.

Ingredients

Quantity Ingredient
8 pheasant breasts
sea salt
freshly ground black pepper
a little olive oil

Beetroot and roast tomato purée

Quantity Ingredient
3 large, raw beetroot, washed
4 see method for ingredients
40g unsalted butter
2 tablespoons creme fraiche

To serve

Quantity Ingredient
extra virgin olive oil, to drizzle
finely chopped curly parsley

Method

  1. First, make the purée. Put the beetroot in a saucepan, add cold water to cover and season with a little salt. Bring to the boil over a high heat, then turn down the heat and simmer until the beetroot is tender when pierced with a fork – this may take a good 40 minutes. Drain and allow the beetroot to cool slightly, then remove the skin and stalk.
  2. Cut the beetroot into rough cubes and place in a blender, along with the roasted tomatoes, butter, crème fraîche and a generous grinding of black pepper and sea salt. Blend to a really smooth purée – it will be a beautiful colour. Taste and adjust the seasoning if necessary.
  3. Preheat the oven to 200°C. Season the pheasant breasts all over with salt and pepper. Place an ovenproof frying pan over a medium-high heat and add a little olive oil. When the pan is hot (almost smoking), add the pheasant breasts, skin side down, and cook for 3 minutes without moving until the skin is golden brown. Transfer the pan to the oven and cook for a further 3 minutes (still without turning the pheasant).
  4. Remove from the oven and leave the pheasant to rest in a warm place for about 10 minutes. Meanwhile, gently reheat the beetroot and tomato purée in a saucepan over a low heat, stirring to prevent it from sticking or burning.
  5. To serve, divide the warm purée among warm plates and lay the pheasant breasts on top. Drizzle with a little extra virgin olive oil and scatter a little chopped parsley over to serve.
Tags:
seasonal
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